How to Make Blackened Chicken (in only 20 minutes!)
- Gluten-Free
- Paleo
- Low Carb
- Keto
- Whole30
If you’re wondering how to make blackened chicken, you’ve come to the right place! This easy recipe will give you the most flavorful, juicy blackened chicken. Perfect every time. Serve on top of fettucine alfredo, pair with rice and broccoli, or use on top of a big salad!
The best blackened chicken recipe
You’re not going to believe how juicy and flavorful this blackened chicken turns out. And the great thing is that it’s SO simple to make.
I love this Cajun recipe for an easy weeknight dinner just BURSTING with delicious flavor.
This delicious meal is great for the whole family and the spice can be adjusted to your taste. To make it more mild, reduce the cayenne pepper or omit completely. This chicken will still have that perfect blackened flavor, just without the spiciness. This is actually how I make it for my family since we have young kids. I just use a pinch of cayenne!
I also love that this dish is low carb and keto-friendly! It has zero grams of carbs, making it great to serve with zoodles, cauliflower rice, Well Lean rice (my favorite!), or on top of a salad. I love a good blackened chicken salad for lunch!
Speaking of diets, this recipe can easily be made Whole30 and paleo by using ghee instead of butter. Can’t have dairy? Try substituting avocado oil for the butter. It has a neutral flavor and a high smoke point, which is great for searing meats.
How to make blackened chicken
To make this easy chicken recipe we are going to make a quick homemade blackened seasoning blend, sear chicken breasts in a hot pan on the stovetop to get that nice blackened crust, then finish it off in the oven. All in under 25 minutes!
This blackening technique is simple, quick, and gives you perfect results every time. The best spicy, flavorful, tender chicken breast for a variety of uses! From a quick weeknight dinner, to date night in, to meal prep, this delicious dinner is one you will make again and again.
What is blackened chicken?
Blackened chicken is a dish with BIG flavor and just the right amount of spice. It involves dipping chicken in melted butter, then seasoning it with a mixture of herbs and spices and then cooking it in a hot cast iron skillet. Resulting in a dark, flavorful crust on the outside. YUM! The term “blackened” refers to the black crust that occurs due to the spices charring and the butter browning during the cooking process.
Blackened chicken is closely associated with Cajun and Creole cuisine, which originates from the Louisiana region in the United States. The method of blackening food, including chicken, is credited to Chef Paul Prudhomme.
Chef Prudhomme was a prominent figure in the culinary scene, and he popularized the technique in the 1980s in his New Orleans restaurant K Paul’s Louisiana Kitchen. You may recognize the name from his Magic Seasoning blends that are available in most US grocery stores! The most popular ones are Blackened Redfish Magic, Meat Magic, and Poultry Magic.
On that note, want to make this easy dish even simpler? Feel free to use Chef Paul Prudhomme’s Blackened Redfish Magic in this recipe instead of my homemade blackening seasoning. This blend of spices tastes very similar to mine!
The blackening technique was originally used on fish, but has since expanded its use to chicken, shrimp, fish, pork chops, pork tenderloin, vegetables, and even steak! If you love huge flavor and spice then this technique is perfect for you.
Ingredients to make this easy blackened chicken recipe
- 4 boneless skinless chicken breasts (approx. 1.5lb)
- 1 Tbsp paprika
- 1 Tbsp smoked paprika
- 1/2 tsp cayenne pepper (use less for mild spice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- ½ cup butter, melted (can sub olive oil or avocado oil for dairy free)
- Chopped parsley and lemon wedges for serving
How to make blackened chicken
(printable recipe card below!)
DIRECTIONS:
1. Remove chicken from refrigerator, dry well with paper towels, and pound to an even thickness* with a meat mallet or just the palm of your hand. Set aside.
2. Preheat oven to 400ºF.
3. Make blackened chicken seasoning by mixing all spices together in a small bowl.
4. Pour half of the melted butter in a second shallow bowl. Dip chicken into butter to coat all sides of the chicken breast, then dredge in spice mixture to coat all sides. Shake off excess and set aside on a plate or cutting board. Repeat with remaining chicken breasts.
5. Heat cast-iron skillet or other oven-proof skillet over high heat. Once hot, add remaining butter, then place chicken in the hot skillet, spacing evenly. Sear chicken for 3 minutes per side to blacken both sides, then move skillet to the oven (middle rack) and cook for 8-10 minutes or until the centers reach 160ºF and juices run clear. Take care not to overcook or chicken can become dry. Use a meat thermometer for the best results!
6. Remove chicken from skillet and place on cutting board to rest for 5 minutes before slicing. The internal temperature will climb about 5ºF during the resting time to give you that perfect internal temperature of 165ºF. Serve with your favorite side dishes or on top of some linguine alfredo. I like to serve mine with cheesy rice, a green salad, and some lemon wedges.
7. Store any leftover blackened chicken in an airtight container in the refrigerator for up to 4 days.
COOKING NOTES:
*No need to make them super thin, just pound the thickest portion a bit to match the thickness of the thinner portion of the breast.
-Garnish with chopped parsley and serve with lemon wedges
-Chicken breast can be cooked cold straight from the refrigerator. No need to allow them to come to room temperature first, as this can increase the risk of food poisoning and is just unnecessary.
How to make blackened chicken on the grill!
If you want even more flavor, you can make blackened chicken on the grill! I LOVE this for salads!
For grilled chicken you will want to pound the meat to an even 1/2 inch thickness and grill at 425ºF (medium-high heat) for about 4 minutes per side or until you reach an internal temperature of 160ºF.
The internal temperature will continue to climb about 5ºF during the resting time to reach 165ºF, which is the ideal temperature for cooked chicken breasts.
Want to use an indoor grill pan? No problem! Just make sure to use one that is oven-safe and with high sides. I will say though that to get the best, even black crust, I recommend using a traditional cast iron skillet. This also allows the chicken to cook in the butter, making it more flavorful and tender.
What to serve with this blackened chicken breast recipe
My favorite ways to serve blackened chicken are on a big salad, on top of fettucine alfredo, or on mashed potatoes.
You can also serve blackened chicken with your favorite sides like green beans, broccoli, asparagus, stewed red beans, rice, roasted potatoes, roasted carrots, and more. Serve with a squeeze of fresh lemon juice for some extra flavor!
How to get juicy, perfectly cooked chicken every time
The secret to making perfectly cooked chicken breasts every time is… a meat thermometer! I always recommend using one when cooking any kind of meat for the best results. It just makes things so much simpler and streamlined. And you get perfect results every time.
I use leave-in thermometers so I can monitor the meat as it cooks. I really like this one if you’re looking for an affordable option. If you cook a lot of meats and are looking to splurge, then this one is great! I love the freedom of not having cords everywhere AND the presets and cooking time estimations are also really useful.
If you want a budget option, you can always use an instant read thermometer. However, that will require you to remove the chicken from the oven in order to check it. To me it’s a hassle, but if that’s what you have on hand then it’s a great option.
Another secret is… let your chicken rest! I recommend a minimum of 5 minutes. To be honest though, I think it’s best to let them rest around 10 minutes to let all the juices redistribute throughout the meat. If you slice the meat too early, lots of juices will flow out and your chicken can become dry. Resting is key!
And no need to cover them during the resting time. I just place the chicken breasts on a cutting board and let them sit while I finish cooking the rest of the meal.
How to make blackened chicken in the air fryer
Blackened chicken is super easy to make in the air fryer and you cut out the need for searing on the stove top with this cooking technique. The outside of the chicken gets nice and brown and the middle stays perfectly juicy. In fact, the air fryer is my favorite way easy way to make juicy chicken breasts on busy weeknights!
Prepare the chicken as stated above with the butter and seasoning mix, then air fry at 375ºF (medium heat) for 20-30 minutes. Cooking time can greatly vary depending on the size of your chicken breasts.
If they are small, it will be around 20 minutes. Medium breasts will be around 25 minutes. Large will be right around 30 minutes. I also recommend using a meat thermometer for this method.
Some great ideas for leftover blackened chicken
- Chicken quesadillas
- Gumbo
- Creamy blackened chicken pasta salad
- Chili
- Chicken salad
- Blackened chicken tacos
- Chicken alfredo bake
- Sliced thin for sandwiches
- Chicken pot pie (with a Cajun flair!)
- King Ranch Chicken Casserole
- Nachos
Love Southern food? Check out these other delicious Southern recipes!
- Creamy Cajun Shrimp and Zoodles (If you love Cajun chicken, you are going to love this recipe!)
- Simple Creole Jambalaya
- Fried Shrimp with Cajun Dipping Sauce
- Keto Shrimp and Grits
- Crawfish Étouffée
- Salt-Free Creole Seasoning
- Blackened Shrimp & Bacon Bowls
- Instant Pot Jambalaya
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Easy Blackened Chicken Recipe
- Gluten-Free
- Paleo
- Low Carb
- Keto
- Whole30
Ingredients
- 4 boneless skinless chicken breasts (approx. 1.5lb)
- 1 Tbsp paprika
- 1 Tbsp smoked paprika
- 1/2 tsp cayenne pepper (use less for mild spice, omit for no spice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- ½ cup butter, melted (can sub olive oil or avocado oil for dairy free)
- Chopped parsley and lemon wedges for serving
Instructions
- Remove chicken from refrigerator, dry well, and pound to an even thickness*. Set aside.
- Preheat oven to 400ºF.
- Make blackening seasoning by mixing all spices together in a shallow bowl.
- Pour half of the melted butter in a second shallow bowl. Dip chicken breast into butter to coat all sides, then dredge in spice mixture to coat all sides. Shake off excess and set aside on a plate or cutting board. Repeat with remaining chicken breasts.
- Heat cast iron skillet or other oven-proof skillet over high heat. Once hot, add remaining butter, then add chicken to the skillet, spacing evenly. Sear chicken for 3 minutes per side to blacken both sides, then move skillet to the oven (middle rack) and cook for 8-10 minutes or until the centers reach 165ºF and juices run clear. Take care not to overcook or chicken can become dry. Use a meat thermometer for the best results!
- Remove chicken from skillet and place on cutting board to rest for 5 minutes before slicing. Serve with your favorite side dishes or on top of some linguine alfredo. I like to serve mine with cheesy rice, a green salad, and some lemon wedges.
- Store any leftover blackened chicken in an airtight container in the refrigerator for up to 4 days.
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Notes
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Frequently Asked Questions
Blackened chicken is chicken that has been seasoned with Cajun blackening seasoning and then seared to create a blackened crust. Blackened chicken is not burned. The spices blacken during the searing process, creating a darkened appearance.
Blackened chicken is healthy. The delicious flavors come from a variety of Cajun spices. This recipe is just chicken breasts, spices, and butter. The butter ensures that the chicken does not dry out during cooking and adds flavor. Once cooked, the chicken just maintains a thin layer of butter on the outside. To make it even healthier, you can make it without butter in the air fryer! Directions are in the text above.
Blackened means that chicken is cooked in blackening seasoning and seared to get a dark crust. Blackening seasoning is a Cajun blend of spices that can be used on chicken, fish, and even vegetables!
Blackened chicken refers to coating the chicken in Cajun blackening spice and subsequently searing the meat in a skillet to create a blackened-looking crust. Grilled chicken, made on a grill, can be cooked over high heat and blackened on the outside, but it is not the same as blackened chicken since it doesn’t have the Cajun spices.
Blackening seasoning and Cajun seasoning are similar spice blends, however Cajun seasoning tends to be more spicy than blackening seasoning with more cayenne pepper added to the mix. Blackening seasoning also usually includes oregano, while Cajun and Creole seasonings usually do not.
Blackened chicken is not burnt. Blackened refers to the use of blackening seasoning to coat the outside of the chicken and then searing in a skillet to get a blackened-looking crust.
Blackening seasoning is made of paprika, smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
Blackened seasoning is not always spicy. Usually the spice level is about a medium spice, but if you make your own spice blend you can adjust the level of spice to whatever you desire by varying the amount of cayenne pepper you use. If you want a zero spice blackened chicken, then just leave out the cayenne pepper altogether! Perfect for kids. If you want it extra spicy, then add more cayenne.
Seared is not the same as blackened. Blackened refers to coating your chicken or fish in blackening seasoning and then searing it to get a blackened-looking crust.
Alternative ingredients/methods to try
- Chicken cutlets – To cook chicken breasts faster, you can cut them in half horizontally to create two thin chicken cutlets. Chicken cutlets can also be bought pre-sliced at some grocery stores.
- Chicken thighs – Follow the same instructions but cook in the oven for longer until you reach an internal temperature of 190-200ºF.
- Pre-mixed spice blend/spice rub
- Cajun seasoning
- Extra cayenne pepper – To adjust the heat level, you can reduce or increase the amount of cayenne pepper. I think this blackened chicken recipe has the perfect medium heat level, so definitely adjust from there if you are cooking for people who don’t like a lot of spice, like for kids, or if you’re a spicy food lover!
- Chili powder – You can add some to your blackening spices if you want some extra flavor.
- Brown sugar – You can add about 1 tsp to the seasoning mix for a hint of sweetness. I don’t recommend this for use on top of fettucine alfredo, but for most other uses it can be nice to have a little sweetness in the mix.
- White pepper
- Vegetable oil and canola oil – Not recommended! I always recommend using butter, ghee, avocado oil, or olive oil because vegetable oil and canola oil are highly inflammatory in the body.
- Cooking spray – Not recommended. You could use an olive oil cooking spray to coat the chicken breasts before seasoning them, but I really wouldn’t recommend it because you will need to use a lot of it. The butter/oil in this recipe helps keep the chicken moist during the cooking process so you get the most juicy and flavorful chicken in the end. Nothing worse than dry chicken breasts.
- Sour cream – Great as a dip! Mix with salt and a little garlic powder for some extra flavor.
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